CURRICULUM VITAE


PANKAJ SINGH
S/O Mr. Heera Singh Bhandari
Permanent Address -
Village& Post : Parkandi
Distt : Rudrapryag(Uttrakhand)
PIN Code- 246419.
E-mail: pankajsingh07071996@gmail.com
Mob. No. : 7830828547




Career Objectives-

An enthusiastic, self-motivated, avid learner with a zeal to excel in the hospitality industry.

Academic Qualification –

 Pursuing MBA (Hospitality Management) from Jaipur National Distence Education.
 1 Year Deploma in Hotel Management from Kukreja Institute of Hotel Management & Catering Technology Institute in Year 2017.
 Result Awaited Bachelor of Tourism Studies (BTS) from IGNOU.
 Passed Bachelor of Arts (BA) from H.N.B.G.U. with An aggregate of 48.44 %
 Passed Intermediate from G.I.C Parkandi U.K. Board with 49.8%
 Passed High School from G.I.C Parkandi U.K. Board with 58.8%



Professional Experience -

 Working as Banquet Manager at Sardargarh Heritage Hotel Rajsamand from August 2020 - Till Now


• Achievement of budgeted food sales, beverage sales and labour costs.
• Achieve maximum profitability and over-all success by controlling costs and quality of service.
• Participation and input towards F & B Marketing activities. Control of Banquet china, cutlery, glassware, linen and equipment.
• Completion of function delivery sheets in an accurate and timely fashion. Help in preparation of forecast and actual budget function sheets.
• Completion of forecast and actual budget function sheets, Function Summary Sheets and weekly payroll input.
• Maintaining the Hotel Bar control policies and completion of necessary forms. Following of proper purchasing and requisitioning procedures. Maintain records for inventory, labour cost, food cost etc.
• Follow-up each function by completing a Function Critique and submit to the Sales & Food and Beverage Manager.
• Attendance and participation of weekly F & B meeting and Department Head meeting.
• Provides labour costing information for Function Statements. Supervision of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service
• Consistent check of Banquet Food and Beverage quality, Banquet services and Plate presentation.
• Co-ordinate the general housekeeping of the Ballroom, Lower Lobby, Lower public washrooms, kitchen, storage areas, entrance areas, etc.


 Working Food and Beverage executive at Sardargarh Heritage Hotel Rajsamand from July 2019 - July 2020

• Supervise all the banquet and restaurants operations in absence of Manager.in setting departmental strategies and goals to achieve operational targets.
• Ensure all food and beverages are set up and served as per company standards.
• Coordinate and manage all activities pertaining to food service operations.
• Maintain inventory of food materials, equipment, linens and paper supplies to avoid any shortages.
• Culinary operation team to provide variety of food items to attract customers.
• Adhere to health, safety and sanitation guidelines.
• Organize and execute banquet events to ensure customer satisfaction.
• Provide outstanding customer service for repeat business and profitability.
• Degine innovative floor plans and creative buffet presentation.
• Address customer needs and requests in a timely manner.
• Adhere to budgetary guidelines and control expenses accordingly.
 Worked as a senior captain Oxford golf resort Pune From November 2018 - Jun 2019
• Responsible to meet, make introduction and ensure that all arrangement and requirements are gathered with the funtion host prior to function. Read and analyse Banquet event order (BEO) / Banquet Function Plan (FP) in order to gather guests requirements, determine proper set up, buffet, audio visuals, time line and also give attention to any special guest needs.
• Establish and improve the reputation of the hotel by offering a very personalised style of service as per the hotels standard operating procedures.
• Timely attend all the telephone calls using clear and professional language, and answer telephones using appropriate telephone etiquette.
• Assist with typing of the Banquet and Sales correspondence, i.e. answering mail, confirming banquet arrangements, menus, BEO, FP, memos etc.
• Compose, publish and distribute Banquet event order (BEO) / Banquet Function Plan (FP) to all department heads and personnel who are involved in servicing banquets function.
• Work with management and other heads of departments at all times and assist in carrying out special requirements and duties necessary in adding to the guests general comfort and well being.
• Distribute promptly to all departments about notice of any change in the Banquet event order (BEO) / Banquet Function Plan (FP).
• Prepare signage and menu items for all banquet events function.
• Study requirements of all booked banquets and functions to familiarize and ascertain the possibility of selling additional facilities, to produce extra revenue.
• Develop and maintain positive working relationships with others, and support team to reach common goals.
• Respond and act upon any special requirement which function host had requested.
• Maintain departmental reports and procedures.Update Catering and Banquets calendar on the Sales and Catering software.


 Worked as an senior Associate UK27 the Fern Belagavi From April 2018 to October 2018
• Maintaining overall arrangement of restaurant.
• Maintain hotel relationships & key account.
• Taking care of all food festival andpromotion.
• Taking care of guest birthday & anniversary & making it memorable by providing a Special arrangement forthem.
• Making quick decision relating to guest demands orrequests.
• Responding quickly to all in coming booking enquiry by telephone or walking.
 Worked as an Associate at The Chancery Bangalore From July 2017 to March 2018
• Duties and responsibilities performed by me on duty.
• Consistently offer professional, friendly and engaging service.
• Assist guests regarding menu items in an informative and helpful way.
• Follow outlet policies, procedures and service standards.
• Have full knowledge of beverage lists and promotions.
• Have full knowledge of all menu items, garnishes, contents and preparation methods.
• Follow all safety and sanitation policies when handling food and beverage.
• Other duties as assigned



 Worked at Radisson Blu Indore From September 2016 to May 2017
• Performed training in major departments – front office, food and beverage service , kitchen and housekeeping.
• Executed duties like luggage handling, maintain C-form, arrangement of document.
• Was responsible for food service in food and beverage service department.
• Handling buffet counter and table setup; also performed room service delivery, etc.
• Executed guest room making/cleaning, assisting in Laundry Department, etc.
• Was responsible for the mis en place of food in food production department.
• Appreciated as “Best Trainee” during the training
Extracurricular Activities-
 Was a part of food festival which was named as “DAKSHIN”, Monsoon Magic Festival, worked in Kitchen department.
 Participated in Cocktails & Mocktail demonstration by world record holders.


Computer Skills-
Well conversion with computer – MS Office (All Windows based applications like Excel, Word, Power Point, etc.) E-mail, knowledge of Internet etc.

Personal Skill-

 Confident
 Team Player
 Analytical
 Reasoning ability
 Excellent presentation skill


Personal Details-

Father’s Name : Mr. Heera Singh Bhandari
Mother’s Name : Mrs. Manju Devi
Date of Birth : 07-07-1996
Place of Birth : Parkandi
Gender : Male
Nationality : Indian
Marital Status : Unmarried
Height/Weight : 160cm/55Kgs




Declaration

If employed, I agree to abide by and observe all rules and regulation of the Company as prevalent from time to time. I hereby confirm that the information/statement(s) furnished above are true to best of my knowledge and believe.